Monday, February 6, 2012

2 Melange of Cheeses and Raspberries

I have talked before about a delightful woman I have the pleasure of working with . .  Bobbie. . .As I have said, she is Martha Stewart, Heloise, and Paula Deen all rolled up into one magnificent friend! :-)
Bobbie shared this amazing dish in our school cookbook a couple of years ago and it was a perfect appetizer for Sunday night! :-)

 (before the Raspberry Chipotle)
 (Beautiful! ;-)
Melange of Cheeses and Raspberries 
8 oz shredded cheddar cheese
8 oz shredded mozzarella cheese
1 cup good mayonnaise 
1/4 tsp red (hot) pepper (I used Cayenne Pepper)
1/4 tsp black pepper
1 bunch green schallions very finely sliced
1 c finely ground pecans
1 jar very good raspberry preserves (I used Raspberry Chipotle Sauce)
Line a 10 inch tart pan (I used a heart pan with Valentine's Day right around the corner) with plastic wrap. Combine the mayonnaise, red pepper and black pepper in a bowl and mix well. Add the onions, pecans and cheese, stirring until mixed. Spoon into the prepared tart pan; press firmly. Chill, covered for 8 to 10 hours. Invert onto a pretty serving plate. Spoon the preserves on top. Serve with an assortment of crackers.
A Pinch, A Dash, and a Smidgen
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  1. That looks great1 I love that its in a shape of a heart!

  2. How did I miss this one?! This looks amazing!!


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